Porosity and hardness of corn extrudates using dry tomato pomace
The incorporation of fiber-rich non-starchy wastes from various industries, into ready-to-eat extrudates, changes their structure and therefore affects their physical properties. The study explored the impact of varying levels of tomato pomace (ranging from 0% to 20%), moisture content in the mixtur...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/21/bioconf_foset2023_01008.pdf |